Baked Furikake Salmon

This baked furikake salmon is flaky, tender, and crusted in furikake, a Japanese rice seasoning made from nori and sesame seeds. No mayo needed. Ready in 20 minutes and served over rice with cucumber, mushrooms, carrot, and avocado.

5 from 3 votes

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Prep Time 5

Cook Time 15

Total Time 20

Serving servings

Ingredients

Salmon:

4 (6oz) salmon fillets, skin on
2 - 3 tablespoon furikake seasoning
Salt & pepper, to taste because furikake has salt

Honey Soy Dressing:

¼ cup low-sodium soy sauce, or tamari for GF
1 tablespoon Dijon mustard
2 tablespoon honey
2 large garlic cloves, minced
1 teaspoon fresh ginger, grated

Mushrooms (if serving bowls)

10 ounces shiitake mushrooms, stems removed and sliced
1 tablespoon extra-virgin olive oil
1 teaspoon sesame oil
1 large garlic clove, minced
½ tsp salt
½ teaspoon black pepper

Bowl Toppings (optional):

2 cups cooked white or brown rice
1 medium avocado, sliced
1 cup ribboned or grated carrot
1 medium English cucumber, cut into quarter moons
1 - 2 handfuls shredded purple cabbage
2 stalks green onions (scallions), ends trimmed and thinly sliced

Instructions

Oven Method

Prep. Preheat the oven to 425°F and line a baking sheet with parchment paper.
Dry the salmon. Pat the fillets completely dry with a paper towel and season with pepper. Most furikake is salty enough that you can skip the salt.
Crust the salmon. Press ½ to 1 tablespoon of furikake onto the top of each fillet with your fingers. Press, don't sprinkle, and cover the top with no bare spots.
Bake. Bake for 12 to 15 minutes, until the salmon flakes easily and the furikake looks toasted.

Air Fryer Method

Air fry. Prep the salmon through step 3, then cook at 400°F for 8 to 10 minutes. Leave space between the fillets and check at 8 minutes.

Dressing and Serving

Make the dressing. While the salmon cooks, whisk the soy sauce, honey, Dijon, garlic, and ginger in a small bowl or jar. Taste and adjust with more honey if it is too sharp.
Cook the mushrooms. Heat olive oil in a pan over medium-high heat. Add the mushrooms, sesame oil, garlic, salt, and pepper. Sauté 8 to 12 minutes, until softened and golden.
Assemble the bowls (optional). Start with a base of rice. Add a fillet, then the mushrooms, carrot, cucumber, cabbage, and avocado. Spoon the dressing over everything and top with green onion and extra furikake.
Serve. If you are skipping the bowl, spoon the dressing over the fillets and serve with rice or a vegetable on the side.

Notes

Wild salmon cooks faster. If you are using sockeye or another wild variety, start checking at 8 minutes. It is leaner than farmed and goes from perfect to dry quickly.

Doneness: Salmon is done when it flakes easily and the center is just opaque. I pull mine at 125 to 130°F. The USDA recommends 145°F.

Storing: Keeps 4 days in an airtight container. Store the dressing separately so the crust stays crisp.

Reheating: Microwave 45 to 90 seconds, or air fry at 350°F for 3 to 4 minutes to crisp the crust back up.

Gluten-free: Use tamari instead of soy sauce and check your furikake label.

Nutrition: Calculated for one full bowl including rice, mushrooms, and dressing. The salmon fillet (if using wild sockeye) with dressing on its own is roughly 280 calories and 38g protein.

Nutrition

Course Dinner, Lunch

Cuisine Hawaiian, Japanese

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